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Old 02-03-2006, 07:01 AM   #1
Assistant Cook
Join Date: Dec 2005
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Filtering oil

Hi All,

I am not sure if this is the right forum for this type of question. I have recently tried to make tempura. I have read somewhere about using coffee filters to filter the oil so I can use it again.

My question is that I find the coffee filter very slow. I put the filter on a glass jar but the oil seems to take a long time to filter through.

Is there a trick that I am missing or is this normal?



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Old 02-03-2006, 08:55 AM   #2
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I would not use a coffee filter for the very reason you have found. It takes forever. try using cheesecloth instead. You can use a few layers of it if you want to make sure it strains everything out.

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Old 02-03-2006, 09:36 AM   #3
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Here are some options for filtering cooking oil. Whether it is worth the expense would be your call depending upon how much oil you use and how often you fry.

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Old 02-03-2006, 12:18 PM   #4
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Sometimes I use a coffee filter in a large strainer to clean my oil. After a few minutes of sitting in the filter, I tip the oil and let it run into the container. The dregs have settled to the bottom of the filter and the top is clear.
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Old 02-03-2006, 06:43 PM   #5
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I was going to mention what licia said.

I have access to restaurant oil filters, but I'd have to buy them from my boss.

The only other way I can think of is the let the oil sit for awhile, and slowly pour off the clear oil while trying to leave as much of the gunk behind.
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